Effect of heat treatment and packaging systems on the stability of fish sausage

Effect of heat treatment and packaging systems on the stability of fish sausage

The purpose of this study was to evaluate the physicochemical and microbiological stability of sausages produced from mechanically separated fish meat (MSM) obtained from Nile tilapia filleting residues. Different heat treatments (pasteurization or smoking) and packaging systems (conventional or vac...

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Bibliographic Details
Main Authors: Bruna Rafaela Dallabona, Laura Beatriz Karam, Roberta Wagner, Dayse Aline Ferreira Silva Bartolomeu, Jorge Daniel Mikos, João Gabriel Phabiano Francisco, Renata Ernlund Freitas de Macedo, Peter Gaberz Kirschnik
Format: Article
Language:English
Published: Sociedade Brasileira de Zootecnia 2013-12-01
Series:Revista Brasileira de Zootecnia
Subjects:
mechanically separated meat
Oreochromis niloticus
pasteurization
smoking, storage
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982013001200001&lng=en&tlng=en

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982013001200001&lng=en&tlng=en

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